Results 221 to 230 of about 6,089,662 (290)

Soybean flour as an alternative plant‐based fertilizer for perennial ryegrass (Lolium perenne L.) and tall fescue [Schedonorus arundinaceus (Schreb.) Dumort] lawns

Crop Science, Volume 66, Issue 5, September/October 2026.
Abstract Demand for organic fertilizers has prompted the exploration of different sources of sustainable, plant‐based alternatives for turfgrass lawns. This study evaluated defatted soybean flour as a potential plant‐based fertilizer option for high‐cut turfgrass systems such as lawns, parks, recreational facilities, and commercial landscapes when ...
Tyler VanLandingham, Brenda A. Medina Privatt, Florence Breuillin‐Sessoms, David Gardner, Edward Nangle, Jada Powlen, Cale Bigelow, Dominic Petrella   +7 more
wiley   +1 more source

Structure–Function–Stability Relationships of Polyphenol‐Based Food Preservation Systems Across Major Polyphenol Classes

Food Frontiers, Volume 7, Issue 5, September 2026.
Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang, Yan Liu, Yangkun Xing, Minxuan Fan, Jianfeng Wang, Li Fan, Bo Xia   +6 more
wiley   +1 more source

Validation of the BioSystems Gluten Immunoturbidimetric Method for Determination of Gluten in Selected Food and Beverage Matrixes: AOAC Performance Tested MethodSM 072503. [PDF]

J AOAC Int
Pérez T, Dueñas S, Boix M, Tobeña A.
europepmc   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, Volume 3, Issue 3, Page 424-434, September 2026.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Impact of microwave- and far-infrared-assisted acid modification on the structure and functional properties of zein-corn dough. [PDF]

Food Chem X
Liu Y, Liu Z, Song B, Li Q, Wang Y, Zhou Y, Zhao C, Zhang H, Wu Y, Xu X, Liu J.   +10 more
europepmc   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, Volume 3, Issue 3, Page 532-543, September 2026.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough. [PDF]

Food Chem X
Yang Y, Li L, Liu R, Fang Z, Cui C, Chang G, Cheng Q, Xie Y.   +7 more
europepmc   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, Volume 3, Issue 3, Page 554-583, September 2026.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Mortality and major comorbidities in coeliac disease: implications for long-term care. [PDF]

Lancet Reg Health Am
Lenti MV, Corazza GR, Di Sabatino A.
europepmc   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source